Just chop up some vegetables and throw them in a Dutch oven with chicken thighs, olive oil, salt, and pepper.
Add the carrots, potatoes, onion, leek, and garlic to the dutch oven, then toss with 2 tablespoons of the olive oil, kosher salt, and freshly cracked Tellicherry pepper.
Arrange the chicken thighs on top of the vegetables, rub each with the remaining olive oil, then salt and pepper generously.
Cook, uncovered for 1 hour, or until the chicken thighs have reached an internal temperature of 170?F. Barbecue Recipes: Healthy Barbecue recipe ideas ranging from great and easy midweek barbecue recipes to weekend cookout meals that take a little more time (but are worth the effort!) to barbecue recipe ideas for special holidays! Subscribe for email updates and get my free eBook: The 7 Secrets of Successful Weight Watchers - The Best Tips for Winning at Weight Loss. This time, it’s an easy and colorful slow-cooked dish of roasted chicken thighs with root vegetables.
We want to share our love and passion for Barbecue–and want to share our expertise and show how easy it is to cook healthy and simple meals chock full of flavor every night of the week.
Follow us on our blog! All of our newest barbecue recipes, how to barbecue tips, barbecue menu ideas and video of barbecue techniques can be found here. Pour the paste over the thighs and, using your hands, rub it well into the chicken pieces, on all sides.
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